Corn Muffins

2 ½ cups corn kernels, preferably freshly cooked, drained and cooled

1 cup self-rising flour

1 cup yellow corn meal

1 1/3 cup unbleached white flour

1 teaspoon baking powder

¾ teaspoon salt

½ teaspoon soda

¼ teaspoon cayenne pepper

3 eggs

1/3 cup granulated sugar

4 ½ oz butter, melted (1 cube plus 1 ½ Tablespoons)

1 cup milk

2/3 cup sourdough (you can substitute plain yogurt)

3 oz grated extra sharp cheddar cheese (about ½ cup)

Sugar for sprinkling

Yield:  24 muffins

Preheat oven to 400º

Grease muffin tin or line with paper muffin cups

Prepare corn kernels and set aside.

Melt butter and allow to cool.

Sift all dry ingredients except for the sugar, and place in a large mixing bowl.

In a separate bowl, whisk eggs briefly, then add the 1/3 cup sugar and continue to whisk. Next, whisk in the melted butter, 1 cup milk and 2/3 cup sourdough starter or yogurt, one item at a time.

Stir the corn kernels and grated cheese into the dry ingredients.

Make a well in the center of the dry ingredients and add the liquid mixture. Stir until just combined. Do not overmix.

Spoon the mixture into the prepared muffin tin, filling each hole about three-quarters full.

Sprinkle with sugar before placing in preheated oven.

Bake for 20 minutes, until a skewer comes out clean when inserted into the center of a muffin.

Leave the muffins in the tin for 5 minutes before lifting out carefully onto a wire rack to cool.

About Laurie Anderson

Co-Owner of The Shelburne Inn, Restaurant & Pub.
This entry was posted in Appetizers, Recipes and tagged , , , . Bookmark the permalink.

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